Nut-Free Cantonese Zongzi
Experience the traditional flavors of Cantonese Zongzi with a modern twist in this Nut-Free Cantonese Zongzi recipe—perfect for those with nut allergies. These delightful sticky rice dumplings are packed with savory fillings like tender soy-marinated pork belly, earthy shiitake mushrooms, and umami-rich dried shrimp, all wrapped in aromatic bamboo leaves. With step-by-step instructions and no nuts in sight, this recipe ensures an allergy-friendly take on a beloved Dim Sum favorite. Slow-boiled to perfection for 4 hours, every bite bursts with hearty, flavorful goodness. Serve these zongzi warm for family gatherings, cultural celebrations, or a comforting homemade treat.
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Ingredients
- 1000 grams glutinous rice
- 30 pieces dried bamboo leaves
- 400 grams pork belly
- 10 pieces dried shiitake mushrooms
- 50 grams dried shrimp
- 3 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon white pepper
- 2 tablespoons cooking oil
Directions
Step 1
1. Rinse the glutinous rice under cold water until the water runs clear. Soak it in a large bowl of water for at least 3 hours or overnight.
Step 2
2. Place the dried bamboo leaves in a large pot and cover them with water. Bring to a boil and then simmer for 30 minutes. Turn off the heat and let them soak for an additional 30 minutes. Drain and set aside.
Step 3
3. Soak the dried shiitake mushrooms in warm water for about 30 minutes until they are completely rehydrated. Squeeze out excess water, remove the stems, and slice them thinly.
Step 4
4. Rinse the dried shrimp and soak them in warm water for about 15 minutes. Drain and set aside.
Step 5
5. Cut the pork belly into 2 cm cubes. In a bowl, mix pork belly cubes with dark soy sauce, light soy sauce, oyster sauce, sugar, and white pepper. Let it marinate for at least 30 minutes.
Step 6
6. Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the marinated pork belly and stir-fry for 5-6 minutes. Remove and set aside.
Step 7
7. In the same pan, add another tablespoon of cooking oil. Stir-fry the mushrooms and dried shrimp for 2-3 minutes. Remove from the heat.
Step 8
8. Drain the soaked glutinous rice thoroughly. Mix the rice with 2 teaspoons of salt in a large bowl.
Step 9
9. To assemble the Zongzi, take two soaked bamboo leaves and overlap them. Fold them into a cone shape. Add 2-3 tablespoons of the prepared rice, then a spoonful each of pork, mushrooms, and shrimp. Cover the filling with more rice, leaving enough leaf to fold over the top and enclose the filling completely.
Step 10
10. Fold the leaves tightly over the filling to form a tetrahedral shape, then secure it with a kitchen-safe string.
Step 11
11. Bring a large pot of water to a boil. Place the wrapped Zongzi into the boiling water, ensuring they're completely submerged, and boil for about 3.5 to 4 hours, checking occasionally to ensure the Zongzi remain submerged.
Step 12
12. Once cooked, remove the Zongzi from the water and drain. Let them cool slightly before serving. Any leftovers can be stored in the refrigerator for up to a week or frozen for longer preservation.
Nutrition Facts
| Serving size | 1800.6 grams (1800.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3996 |
| Total Fat 245.80g | 315% |
| Saturated Fat 83.10g | 415% |
| Polyunsaturated Fat 0.70g | |
| Cholesterol 538mg | 179% |
| Sodium 14366mg | 625% |
| Total Carbohydrate 343.10g | 125% |
| Dietary Fiber 40.60g | 145% |
| Total Sugars 18.10g | |
| Protein 110.00g | 220% |
| Vitamin D 1540IU | 7700% |
| Calcium 158mg | 12% |
| Iron 10mg | 53% |
| Potassium 2941mg | 63% |
Source of Calories